As per the report published by Fior Markets, the global alpha-amylase baking enzyme market is expected to grow from USD 278.23 Million in 2018 to USD 352.78 Million by 2026, at a CAGR of 3.01% during the forecast period 2019-2026.The North America region emerged as the largest market for  alpha-amylase baking enzyme due to the presence of well-established bread making and baking industry.

“Alpha-Amylase Baking Enzyme Market by Source (Fungi, Bacteria, Plant Based), Application (Breads, Cookies & Biscuits, Others), Regions”,and Global Forecast 2019-2026.


Major players in the global alpha-amylase baking enzyme market areNovozymes A/S, DuPont, Royal DSM N.V., PuratosGroup N.V., AB Enzymes, Specialty Enzymes, Dyadic International, Inc., Enmex, S.A., DE C.V., BoliBioproducts, Aumgene Biosciences,Diversa Corporation, Valley Research, inc.,  Maps Enzymes, Shin Nihon Chemical, and Noor Enzyme among others.The companies are adopting  strategies such as product innovations, mergers & acquisitions, recent developments, joint venture, collaborations, and partnership to maintain their presence in the global alpha-amylase baking enzyme market. For instance in 2016, Novozymes announced the launch of a new enzyme LiquozymeLpH, an alpha-amylase effective at low pH that thins the mash by breaking down starch into shorter dextrin chains.

Alpha-amylase is a catalyst that hydrolyzes starch into straightforward sugars. Alpha-amylase is delivered from parasitic or bacterial maturation. It is primarily utilized in bread making procedure to build volume, surface and enhance, and to retard bread staling. The global alpha-amylase baking enzyme market has been segmented on the basis of source and application.The source segment is divided into fungi, bacteria and plant based enzymes. The bacteria segment is further subdivided into maltogenic, G4 and others. The bacteria segment emerged the leader with an 81.28% share of market revenue in 2018. The high thermal stability and the maltogenicproperties of the bacteria helps to increase the food and beverage products self-life. This increased demand can be attributed to the high thermal stability of bacterial sources as compared to others.  The fungisegment is expected to be the second fastest growing segment due to growing preferencesas compared to other sources. The application segment includes breads, cookies & biscuits, desserts, and others. The breads segment is anticipated to grow at the highest CAGR of 5.12% over the forecast period. Rising adoption of alpha-amylase baking enzyme in the dough making process for improving the dough quality is projected to drive this increased growth rate over the forecast period. The bacteria source are used to gain the optimum crumb softness in the bakery products as well as use of alpha-amylase baking enzyme for improving the dough of whole grain has increased further supplemented the segment size of the breads in the globalalpha-amylase baking enzyme market.

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The factors such as global increase demand for the bakery products, rising utilization in the production of animal feed, biofuels, sugar products, detergents, breweries are driving the global alpha-amylase baking enzymes market. In addition, mounting investment on the research and development activities and increasing demand for the functional foods in the developing economies around the world is anticipated to boost the market size in upcoming years. However, the rising preference for the alternative protein hydrolysis enzymes such as xylanase, lipase etc. is projected to hamper the market growth over the forecast period.

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